Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, edikang ikong soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Edikang ikong soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Edikang ikong soup is something which I’ve loved my whole life.
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks, people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very. This is a delightful Delicacy from the South Southern region of Nigeria ( specifically Akwa Ibom and Cross River States) which never disappoints. This could well be the way to.
To get started with this recipe, we must prepare a few components. You can have edikang ikong soup using 16 ingredients and 5 steps. Here is how you can achieve it.
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The ingredients needed to make Edikang ikong soup:
- Make ready leaf Water
- Get Ugwu
- Prepare Scotch bonnet
- Prepare Onions
- Prepare Crayfish
- Make ready Shrimps
- Make ready Offal
- Make ready Ram meat
- Get Stock fish
- Get Dry fish
- Make ready Pomo
- Prepare Palm oil
- Take cubes Seasoning
- Prepare Cayenne pepper
- Take Ginger and garlic paste
- Prepare Locust beans
Edikang Ikong soup is one of my favorite vegetable soups/stew. I cooked this soup in thirty minutes, that is minus the time I used to cook the goat meat. Goat meat is not as tough as beef so, it cooked. Edikang ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in Southeastern Nigeria.
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Steps to make Edikang ikong soup:
- Wash and cut both vegetables separately add little salt to the ugwu leaf and squeeze out the juice from it then set the leaf aside and also the washed water leaf.
- Cook all your meat, pomo, shrimps and fish then set them aside.
- Put your pan on fire add your water leaf and cook it but don't add water after few minutes add the ugwu leaf and continue to cook them.
- Cook for like three minutes then add your pounded pepper and onions stir then add your palm oil, mix everything and continue to cook.
- Add all your cooked meat, shrimps,pomo and fish add also your crayfish stir and add your seasoning cubes, add your cayenne pepper, pounded locust beans, ginger and garlic paste and check if your seasoning is ok simmer for few minutes and its done
Goat meat is not as tough as beef so, it cooked. Edikang ikong is a vegetable soup that originated among the Efik- Ibibio people of Akwa Ibom State and Cross River State in Southeastern Nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. Edikang Ikong soup is a soup recipe made with a generous amount of fresh leafy vegetables, dried fish and assorted meat. It is native to the people of Cross River and Akwa Ibom states.
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